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Slow Roasted Pork Belly
Slow Roasted Pork Belly
Slow Roasted Pork Belly is a delicious dish made by roasting a thick slab of pork belly at a low temperature over a long period of time. This cooking technique allows the fat to render, resulting in tender, juicy meat with a crispy and caramelized exterior.
Ingredients
Method
- Preheat your oven to 275°F (135°C).
- Score the skin of the pork belly with a sharp knife, making shallow cuts about 1 inch apart. This will help the skin crisp up during roasting.
- Rub the pork belly with salt, black pepper, and olive oil, making sure to coat it evenly. You can also add minced garlic for extra flavor.
- If desired, place a few sprigs of fresh rosemary on top of the pork belly for added aroma.
- Place the pork belly on a rack or in a roasting pan, skin side up.
- Roast the pork belly in the preheated oven for approximately 3-4 hours, or until the internal temperature reaches 195°F (90°C). This slow cooking process will ensure the meat is tender and the skin is crispy.
- Once cooked, remove the pork belly from the oven and let it rest for about 10 minutes before slicing.
Nutrition
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